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14th May 2025
Tom Aikens to headline Chef’s Stage at Universal Cookery & Food Festival
This year, Michelin-starred titan Tom Aikens headlines the Staff Canteen Live, joined by a Michelin-starred line-up of top culinary talent for what promises to be one of the festival’s most...
14th May 2025
Rational iVario Pro ‘revolutionises’ workplace catering at Lyreco
Managed by chef Jimmy Worrall of Blue Apple Catering Company, the Telford site serves over 600 employees daily with a diverse and high-quality food offering. Worrall, who oversees breakfast, lunch...
13th May 2025
Grand Cuisine Academy celebrates fifth birthday
Over the past five years the Grand Cuisine Academy has created nearly 200 recipe and skills videos which students and lecturers can access free of charge via the Academy website. Along with these...
13th May 2025
Restaurant Associates hosts inaugural Sustainability Conference
The event brought together colleagues and sustainability champions from across the industry to explore fresh thinking, share best practices and ‘inspire’ collaborative progress. The aim of the event...
13th May 2025
Food Allergy Aware to host coffee shop webinar on allergens
Whether you're a manager, barista, or business owner, this session will give you the tools to reduce risk and increase trust with Food Hypersensitive (FHS) customers. This session, which is taking...
12th May 2025
Shortlisted finalists revealed for Accredited College Restaurant of the Year Award
Anticipation is mounting as the Craft Guild of Chefs prepares to host its prestigious annual awards on 16th June at the Royal Lancaster Hotel in London. Among the highlights of the evening will be the...
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23rd May 2016
The award will be presented at a ceremony on board Bateaux London at the ACE Summer Party on July 21st. Designed to showcase...
20th May 2016
When After Eight mints are first made the centre is hard and dry. It takes three days in storage before the ‘invertase’...
20th May 2016
It has been estimated that 5.5 million people in the UK are affected by food poisoning each year, primarily due to inadequate...
20th May 2016
The survey by HospitalityGEM also found that lunch is the most popular meal for al fresco dining, with the majority choosing...
18th May 2016
The not-for profit social enterprise recently piloted its independent takeover fundraiser at the Two Fat Ladies at The...
18th May 2016
The winning dish, designed & cooked by Chef Alex Barnes was: Simply cured & sous vide Norwegian Fjord Trout, gently flaked...
18th May 2016
Keogh joins Peyton and Byrne from The Wolseley, where he was head chef for four years. Oliver Peyton, founder of Peyton and...
17th May 2016
The Robyn Jones Lifetime Achievement Award will be presented to a woman who has demonstrated long-term dedication to the...
16th May 2016
The event takes place between 3pm and 8pm to accommodate chef working hours and has the primary objective of discovering...
12th May 2016
Daniela Tucci from The Art School in Liverpool is the first ever female winner of the competition and her menu consisted of...